SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE:

National Certificate: Food and Beverage Processing: Dairy Primary Processing

SAQA QUAL ID	QUALIFICATION TITLE
20214	National Certificate: Food and Beverage Processing: Dairy Primary Processing
ORIGINATOR
SGB Dairy Technology
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement			OQSF - Occupational Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
National Certificate	Field 06 - Manufacturing, Engineering and Technology		Manufacturing and Assembly
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	130	Level 3	NQF Level 03	Regular-Unit Stds Based
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Passed the End Date - Status was "Registered"		SAQA 0939/01	2001-12-05	2004-12-05
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2005-12-05		2008-12-05

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.

This qualification is replaced by:

Qual ID	Qualification Title	Pre-2009 NQF Level	NQF Level	Min Credits	Replacement Status
50024	National Certificate: Dairy Primary Processing	Level 3	NQF Level 03	120	Complete

PURPOSE AND RATIONALE OF THE QUALIFICATION

A person acquiring this qualification will be able to produce pasteurised liquid milk, cream or fruit-milk mixtures from quality raw materials by operating and controlling an automated or semi-automated dairy primary processing line. These products will be safe for human consumption, quality assured and complying with minimum legislation.

This qualification will allow a person to advance to learning for a dairy manufacturing technology qualification at NQF level 4. The core and fundamental unit standards in the qualification enable the person to pursue an NQF level 3 qualification within the food or beverage environment.

The packaging unit standards provide credits that can be carried over to a food and beverage packaging qualification at NQF level 3. The unit standards on laboratory analysis provide credits that can be carried over to the National Certificate in Food and Beverages Quality Control and Assurance Practices: Dairy Laboratory Analyst at NQF level 3.

Rationale of the qualification:

This qualification reflects the workplace-based needs of the dairy industry that are expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the dairy industry, including the small, medium and micro enterprise environment. This qualification provides the learner with the flexibility to pursue a dairy processing and manufacturing career with a wide variety of specialisation options and articulation within the food manufacturing industry.

The level of flexibility within the range of electives will allow the individual to pursue a career within dairy primary processing, quality control and assurance or packaging.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 1 and 2.

Recognition of Prior Learning:

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

Fundamental: 39 credits

Core: 75 credits

Elective: The learner must choose a minimum of 16 credits
Total: 130 credits

EXIT LEVEL OUTCOMES

Qualifying learners can:

Exit level outcome 1: Apply fundamental milk processing technologies.
Exit level outcome 2: Pack processed milk.
Exit level outcome 3: Maintain and apply good manufacturing practices during primary processing of milk.

ASSOCIATED ASSESSMENT CRITERIA

Assessment criteria associated with Exit level Outcome 1:

Knowledge and comprehension regarding heating and cooling procedures for primary processing of milk is applied according to standard dairy principles,

Milk is pasteurised according to standard operating procedures,

Cream is separated according to standard operating procedures,

Milk is standardised according to standard operating procedures,

Raw milk in a silo is analysed and evaluated in terms of acceptability for further processing,

Quality control practices for the primary processing of milk is monitored and controlled according to standard operating procedures,

The processing system is cleaned and sanitised by means of a cleaning-in-place system and according to standard operating procedures.

The processed milk is analysed for composition and sensory attributes,

The phosphatase test is performed on the processed milk and an evaluation is made on the efficiency of pasteurisation-process.

Assessment criteria associated with Exit level Outcome 2:

Processed milk is packed into glass or rigid plastic containers, making sure to monitor and control the process closely,

The packaged product is collated and shrink-wrapped according to standard operating procedures and by using automated equipment.

Assessment criteria associated with Exit level Outcome 3:

Knowledge and comprehension regarding personal safety practices during primary processing of milk is applied according to standard operating procedures and safety requirements,

Personal health, hygiene and presentation in a dairy processing environment is maintained according to the Occupational Health and Safety Act,

Knowledge and comprehension of the effect of micro-organisms on personal health, hygiene and dairy product safety is applied according to standard dairy microbiology principles,

Processing equipment and surfaces are cleaned and sanitised manually and according to standard operating procedures,

The relevant occupational health, safety and environmental legislation is understood and comprehended,

Food safety practices and procedures in a dairy processing environment are understood and comprehended,

Knowledge and comprehension regarding microbiological principles in a dairy processing environment is applied according to standard dairy microbiology principles.

Integrated Assessment:

The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to produce pasteurised liquid milk, cream or fruit-milk mixtures from quality raw materials by operating and controlling an automated or semi-automated dairy primary processing line. These products must be safe for human consumption, quality assured and complying with minimum legislation.

The identification and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

The cream separation, standardisation, pasteurisation, homogenisation (if applicable), cleaning and sanitising, ensuring food safety and fist line maintenance can be assessed in one application.

Applicable assessment tool(s) to establish the foundational, reflexive and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.

A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.

Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflexive competencies.

INTERNATIONAL COMPARABILITY

Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian, New Zealand and German qualifications. International comparability could be found for a qualification on this level. On the New Zealand Qualifications Authority Framework 2 qualifications could be found to support this qualification. The qualifications on the New Zealand Qualifications Authority Framework are the National certificate in Dairy Manufacturing level 3 and the National certificate in Food and related processing level 3.

ARTICULATION OPTIONS

This qualification will allow a person to advance to learning for a dairy manufacturing technology qualification at NQF level 4. The core and fundamental unit standards in the qualification enable the person to pursue an NQF level 3 qualification within the food or beverage environment.

The packaging unit standards provide credits that can be carried over to a food and beverage packaging qualification at NQF level 3. The unit standards on laboratory analysis provide credits that can be carried over to the National Certificate in Food and Beverages Quality Control and Assurance Practices: Dairy Laboratory Analyst at NQF level 3.

MODERATION OPTIONS

Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor with the relevant ETQA.

Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.

Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQA's policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.

Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA.

CRITERIA FOR THE REGISTRATION OF ASSESSORS

Assessors need experience in the following areas:

Interpersonal skills, subject matter and assessment.

The assessor needs to be competent in the planning and conducting of assessment of learning outcomes and in the design and development of assessments as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. Subject matter experience must be well developed within the field of dairy primary processing and food safety. The assessor must have completed:

A similar qualification with a minimum of 6-12 months field experience after he/she has completed the qualification or,

National certificate in Dairy Technology NQF 4 or,

Food science and technology qualification on level 5 or higher.

The subject matter experience of the assessor can be established by recognition of prior learning.

Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body.

NOTES

This qualification has been replaced by qualification 50024, which is "National Certificate: Dairy Primary Processing", Level 3, 120 credits.

UNIT STANDARDS:

	ID	UNIT STANDARD TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Core	8822	Clean and sanitise a food processing system using an automated cleaning in-place-system	Level 2	NQF Level 02	5
Core	114366	Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage environment	Level 2	NQF Level 02	4
Core	8766	Mix or blend food raw materials for processing using automated equipment	Level 2	NQF Level 02	4
Core	9147	Apply microbiological principles in a food environment	Level 3	NQF Level 03	6
Core	9042	Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment	Level 3	NQF Level 03	7
Core	8803	Demonstrate an understanding of heating and cooling procedures	Level 3	NQF Level 03	4
Core	9152	Evaluate the acceptability of raw milk in a silo for further processing	Level 3	NQF Level 03	5
Core	9148	Evaluate the efficiency of milk or cream pasteurisation, as indicated by the phosphatase test	Level 3	NQF Level 03	4
Core	9137	Evaluate the sensory quality of pasteurised milk	Level 3	NQF Level 03	5
Core	9044	Monitor and control quality assurance practices in a food or beverage manufacturing environment	Level 3	NQF Level 03	4
Core	9146	Pasteurise or thermise a liquid food product by means of a plate or tubular heat exchanger	Level 3	NQF Level 03	8
Core	12316	Perform first line maintenance on manufacturing or packing equipment	Level 3	NQF Level 03	7
Core	9145	Separate liquids using a centrifugal separator	Level 3	NQF Level 03	5
Core	9143	Standardise the fat content of a liquid dairy product	Level 3	NQF Level 03	7
Fundamental	8968	Accommodate audience and context needs in oral communication	Level 3	NQF Level 03	5
Fundamental	9013	Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts	Level 3	NQF Level 03	4
Fundamental	8969	Interpret and use information from texts	Level 3	NQF Level 03	5
Fundamental	9012	Investigate life and work related problems using data and probabilities	Level 3	NQF Level 03	5
Fundamental	7567	Produce and use spreadsheets for business	Level 3	NQF Level 03	5
Fundamental	8973	Use language and communication in occupational learning programmes	Level 3	NQF Level 03	5
Fundamental	7456	Use mathematics to investigate and monitor the financial aspects of personal, business and national issues	Level 3	NQF Level 03	5
Fundamental	8970	Write texts for a range of communicative contexts	Level 3	NQF Level 03	5
Elective	13998	Demonstrate an understanding of the principles of supply and demand, and the concept: production	Level 1	NQF Level 01	2
Elective	9136	Collate and shrink-wrap packaged products using automated wrapping equipment	Level 2	NQF Level 02	4
Elective	12258	Identify computerised systems in a manufacturing or processing system	Level 2	NQF Level 02	7
Elective	9133	Operate and control the filling and closing of glass or rigid plastic containers for food or beverage products	Level 2	NQF Level 02	10
Elective	9129	Operate and control the forming, filling and hermetic sealing of gable top or brick type cartons for food or beverage products	Level 2	NQF Level 02	12
Elective	9130	Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products	Level 2	NQF Level 02	10
Elective	9150	Clarify or bactofuge a liquid food product by centrifugal force	Level 3	NQF Level 03	5
Elective	12315	Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment	Level 3	NQF Level 03	7
Elective	9162	Evaluate the composition of raw milk as determined by an infra-red analyser	Level 3	NQF Level 03	6
Elective	9161	Evaluate the efficiency of homogenisation of a liquid dairy product as indicated by the homogenisation index	Level 3	NQF Level 03	2
Elective	9149	Evaluate the quality of a fruit juice, fruit juice concentrate or fruit -milk mixture, as indicated by its Brix-acid ratio	Level 3	NQF Level 03	2
Elective	9144	Homogenise a liquid dairy product	Level 3	NQF Level 03	4
Elective	8870	Demonstrate an understanding of the relationship between micro-organisms and food spoilage	Level 4	NQF Level 04	8
Elective	9180	Demonstrate knowledge of the significance of micro-organisms in the manufacturing of dairy products	Level 4	NQF Level 04	8

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.

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PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION:

This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.

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